Leg of Lamb with Red Wine

• 1 Leg of lamb (about 5 pounds)
• 5 Cloves garlic
• 1 cup Dijon mustard
• 6 Sprigs parsley, minced
• 1 1/2 cups Red wine
• Salt and pepper to taste

Make slits in lamb and insert 1 clove garlic in each. Sprinkle meat with salt and pepper. Cover with mustard and sprinkle with parsley. Cook at 325° until browned, then reduce temperature to 300. Bake 1 1/2 hours; baste with wine. Bake about 30 to 45 minutes longer. When done, remove from liquid. Skim fat and use pan juices to spoon over lamb, if desired.
Serves 6 to 8.

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